Description
This winter buddha bowl features the best of winter produce including kale beets and carrots topped with a mouthwatering herby tahini sauce. It is a perfect vegan buddha bowl that’s both nutritious and delicious. Enjoy a healthy bowl anytime with this easy buddha bowls recipe ideal for vegan dinners and clean eating.
Ingredients
Scale
- 1 Recipe Winter Kale Falafel
- 6 Small Carrots sliced into rounds
- Drizzle of Extra Virgin Olive Oil
- 1/4 Tsp Smoked Paprika
- Pinch of Salt and Pepper to taste
- 1 Cup Pearl Couscous
- 1/2 Small Red Beet peeled and shredded
- 1 Tbs Extra Virgin Olive Oil
- Juice from 1/2 of a Lemon
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 1/3 Cup Tahini
- 1 Clove Garlic
- 1/3 Cup Parsley
- 1/3 Cup Water
- Juice from 1/2 Lemon
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- Kale or Hardy Winter Greens
- Pumpkin Seeds
- Sesame Seeds
- Fresh Cracked Black Pepper
Instructions
- Preheat the oven to 400 degrees F.
- Wash and slice the carrots into rounds. In a bowl toss with olive oil smoked paprika and salt and pepper.
- On a baking sheet bake carrots for 20 minutes or until softened. When done let cool and set aside.
- While carrots are cooking bring a pot of water to boil. Once water is boiling add in couscous and cook like you would pasta for as long as the package indicates.
- When done drain water from couscous and put it back in the pot.
- Add in shredded beets olive oil lemon juice salt and pepper and mix well. Taste and adjust seasonings as needed. Set aside.
- In a blender combine all sauce ingredients. Blend on high until smooth and creamy.
- Take out two large bowls. Portion out half the couscous and carrots into one bowl the remaining halves in the other. Add in as much falafel and greens as you like. Top everything with the herby tahini sauce and garnish with pumpkin seeds and sesame seeds if desired.
- Enjoy!
Notes
- The recipe for the winter kale falafel can be found here
- But if you don’t feel like making falafel no worries – you can use store-bought or just omit
- If using kale be sure to “massage” the leaves with a little lemon juice and olive oil before serving – it tenderizes the greens and makes them much easier to digest! Any other greens would work too like spinach or a mesclun blend
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Healthy Bowls
- Method: Baked
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Large Bowl
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg